Figgie Morning Glory Muffins
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 12
Simple, sweet and moist - these muffins are perfect for a snack, or dessert.!
Ingredients:
1/3 cup canned crushed pineapple
1 small apple , peeled and shredded
1/4 cup sweetened shredded coconut , toasted
1/4 cup pecans, toasted
3/4 cup flour
1/4 cup coconut sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter , melted and cooled
1 large egg , room temperature
1/4 teaspoon vanilla
1/3 cup shredded carrot
1/3 cup Dried Figs , stemmed and cut into 1/4-inch pieces
1/3 cup canned crushed pineapple
1 small apple , peeled and shredded
1/4 cup sweetened shredded coconut , toasted
1/4 cup pecans, toasted
3/4 cup flour
1/4 cup coconut sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter , melted and cooled
1 large egg , room temperature
1/4 teaspoon vanilla
1/3 cup shredded carrot
1/3 cup Dried Figs , stemmed and cut into 1/4-inch pieces
Directions:
Move your oven rack to middle position and heat oven to 350 degrees.
Spray 4 cups of a muffin tin with baking spray with flour.
Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup.
Press fruit dry, reserving juice; juice should measure about 1/3 cup.
Bring juice to boil in 8-inch skillet over medium-high heat and cook until reduced to 2 tablespoons, 3 to 5 minutes, then let cool slightly.
Process coconut and pecans in food processor until finely ground, for 15 seconds.
Add flour, sugar, baking soda, baking powder, cinnamon and salt, process until combined, about 5 seconds, then transfer to a bowl.
In another bowl, whisk juice, melted butter, egg and vanilla together until smooth.
Gently fold juice mixture into flour mixture until just combined, then fold in drained pineapple-apple mixture, carrot, and figs.
Using dry measuring cup or ice cream scoop, divide batter evenly among prepared muffin cups.
Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 24 to 28 minutes, rotating muffin tin halfway through baking.
Let muffins cool in muffin tin on wire rack for 10 minutes.
Remove muffins from muffin tin and let cool for at least 10 minutes before serving. Enjoy!
Move your oven rack to middle position and heat oven to 350 degrees.
Spray 4 cups of a muffin tin with baking spray with flour.
Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup.
Press fruit dry, reserving juice; juice should measure about 1/3 cup.
Bring juice to boil in 8-inch skillet over medium-high heat and cook until reduced to 2 tablespoons, 3 to 5 minutes, then let cool slightly.
Process coconut and pecans in food processor until finely ground, for 15 seconds.
Add flour, sugar, baking soda, baking powder, cinnamon and salt, process until combined, about 5 seconds, then transfer to a bowl.
In another bowl, whisk juice, melted butter, egg and vanilla together until smooth.
Gently fold juice mixture into flour mixture until just combined, then fold in drained pineapple-apple mixture, carrot, and figs.
Using dry measuring cup or ice cream scoop, divide batter evenly among prepared muffin cups.
Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 24 to 28 minutes, rotating muffin tin halfway through baking.
Let muffins cool in muffin tin on wire rack for 10 minutes.
Remove muffins from muffin tin and let cool for at least 10 minutes before serving. Enjoy!
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